Lunch sandwiches with green leaf vegetables fresh from garden

Here is how to prepare lunch sandwiches with green leaf vegetables fresh from garden:

Collect some green mustard cabbages (aka leaf mustard) and Redbor kale.
Wash and boil the veggies. Drain into a colander.


Place into serving dishes. Pour over some top-quality extra virgin olive oil. You need also some lemon vedges and salt. I sprinkle the veggies with gomashio, which is basically dry-roasted sesame seeds with salt.



Enjoy sandwiches with a cup of Yorkshire tea.


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